With temperatures beginning to drop, this chili will warm you from the inside out. Submitted by Jill in our Lake Stevens, WA location.

Jill's Chili

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Servings 8 servings

Equipment

  • Propane Stove

Ingredients
  

  • 1 1/5 Lbs Lean Ground Beef
  • 1 Tbsp Oil
  • 1 Large Onion Diced
  • 3 Cloves Garlic Diced
  • 2 Tbsp New Mexico Chili Powder
  • 2 Tbsp Ground Cumin
  • 2 Cans Pinto Chili Beans In Mild Chili Sauce 15 oz.
  • 2 Cans Dark Red Low Sodium Kidney Beans 15 oz.
  • 1 Can Diced Tomatoes & Green Chilies 10 oz.
  • 1 Can Diced Petite Tomatoes 28 oz
  • 1 Can Cheap Beer Or what you have on hand

Instructions
 

  • Over medium heat, sauté garlic, then add onion in a large pan. 
  • Add ground beef, brown. 
  • When browning, add the New Mexico chili powder and the ground cumin.
  • When browned, add the pinto beans, kidney beans, green chilies, tomatoes, and add 1/3 can of cheap beer. 
  • Simmer for 20 minutes.